Normally when you think of bruschetta, you think of bread. Here a simple pan grilled chicken breast is topped with the yummy topping. If you can't find chicken cutlets or want to save some money, you can cut a chicken breast horizontally. Pound until the breast pieces are flat. I do recommend red onions or shallots for this recipe. Balsamic glaze can be purchased at most grocery stores in the same aisle as balsamic vinegar. It is optional but I really think it adds a sweet earthiness to the dish.
Yield: 4
Italian Herb Bruschetta Chicken
Ingredients:
- 4-6 boneless, skinless chicken breasts cutlets
- 3 teaspoons Italian seasoning
- 2 teaspoons minced garlic
- salt to taste
- 1 tablespoon olive oil (for cooking)
Topping
- 4 Roma tomatoes (finely chopped)
- 1⁄4 red onion (finely chopped (or 3 cloves finely chopped garlic))
- 4 tablespoons shredded fresh basil or 2 T freeze-dried basil
- 2 tablespoons olive oil
- salt to taste
- Balsamic Glaze
- freshly shaved parmesan cheese
Instructions:
- Season chicken with Italian seasoning, garlic and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 3-4 minutes each side). Remove from pan; set aside and allow to rest.
- For topping: combine the tomatoes, red onion, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture, balsamic glaze and parmesan cheese.